Baklava is not just any dessert. It carries with it centuries-old history and rich, indulgent flavour. The combination of crispy dough, sweet syrup, and a variety of nuts makes it irresistible across many cultures today.
This dessert, originating from the Middle East and perfected over centuries across the Mediterranean and Balkans, carries a story in every layer. With every story, something changes, especially at a time in the culinary world where tradition always meets innovation halfway. Enter Baklava rolls with honey. A modern, bite-sized cake that's just as good as the old Baklava but much lighter and easier to serve!
Let's break it down!
History of Baklava
This delicious dessert has a rather tangled history behind it. Both Turkey and Greece seem to claim Baklava as their own. The dessert's first version goes back to the Assyrian Empire, where it was served as an unleavened bread, drenched in honey and garnished with nuts.
A more sophisticated version of this dessert later appeared during the 15th century in the Ottoman Empire. It was deemed a dessert fit for the royals and high class.
The Secret of Baklava
The ingredients in Baklava are neither expensive nor very unique. Honey has always been around. So have nuts. So what makes it a class apart from other desserts? It's filo dough!
Filo dough is artisanal. It takes some serious effort to prepare. Made with flour, water, and oil or butter, the secret lies in creating extra-thin layers of the dough, each separated by the brush of butter for a delicately perfect level of crispiness.
Now imagine up to 14 such layers drenched in honey and nuts. Ah! Sheer royalty!
Over the years, there have been multiple variations of this dessert that have come up, and we are going to look at one such variation: Baklava Rolls with Honey!
How to Make Baklava Rolls with Honey
We will give you the easiest recipe. These baklava rolls reduce the effort of layering the filo dough into ultra-thin layers. Consequently, they are easier and faster to prepare. That being said, there is no compromise on the flavour or the richness.
Presenting the Greek Saragli. Greek Saragli is essentially baklava rolls in Greece. Unlike traditional Baklava, which requires you to layer filo dough with nuts, followed by baking and soaking it in honey, Saragli takes a modern twist. The filo dough is rolled in nuts, baked, and then drenched in sweet syrup. In our case, it is going to be honey!
So it is the same but slightly different!
What you'll need
Filo dough (You don't need to make it from scratch. You will find packets in the market)
250 grams of Unsalted butter
¾ cup of finely chopped Walnuts and almonds
About 30 grams of ground pistachios for toppings
1 tablespoon Grounded cinnamon + 2 cinnamon sticks
Grated nutmeg
6 whole cloves
½ cup water
450 grams of Wildflower honey
Lemon peel cut into small pieces
Pastry brush
Baking dish or a pan
Medium-sized saucepan
Thin, long stick
Step by Step Process
A. Preparing the Baklava Rolls
Take a bowl and mix the finely chopped nuts and ground cinnamon properly. Set it aside.
Melt the unsalted butter and keep it ready.
Preheat the oven to 160 ° C / 320 ° F.
Take a filo dough sheet and place it on your work surface. Ensure the long edge is facing you.
Using a pastry brush, apply the melted butter on the sheet evenly. Place another filo dough sheet and repeat the process.
Gently fold the sheets over from the bottom so that the edges are in (about 4 inches).
Sprinkle the nut mixture evenly on top of the sheets.
Place the thin stick on the edge facing you. The stick should be long enough so that you are able to hold it from both ends outside of the sheet.
Start rolling the sheet upwards, but not too tightly.
When you're done rolling, hold one end of the roll and take out the stick.
Pinch the ends to close them, gently apply pressure on the roll, and press them towards the middle.
Place the rolled sheet into a pan and butter it immediately.
Repeat the process to fill the pan with other rolls and cut them into bite-sized pieces.
Put them into the oven and let them bake for 70-90 minutes until golden brown.
B. Preparing the Honey Syrup
In a small saucepan, add wildflower honey, ½ cup water, lemon peel, two cinnamon sticks, and six whole cloves.
Bring them to a boil over heat and then reduce the heat.
Let it simmer for 10 minutes.
Using a spoon, remove the spices and lemon peels.
Final Touch
Once the Baklava is baked and still piping hot, slowly add the syrup.
Don't pour it all at once. Pour a little at first, let it get absorbed, and then pour some more.
Repeat until all syrup is used.
Top it off with finely ground pistachios.
Let it sit for about 2 hours to cool completely.
Why Is Wildflower Honey Important for this Recipe?
Wildflower honey in essence is a symphony of flavours rather than just being sweet. It captures the taste from an ecosystem of flowers where bees forage freely among different blooms. For instance, apple trees, dandelions, basswood, goldenrod, or even blackberry bushes. Totally depends on the flora in the vicinity.
This means that two batches are exactly alike. The subtle natural variation in tastes makes wildflower honey truly interesting. The initial sweetness of the honey may blend into subtle fruit notes, followed by a hint of spicy undertone.
What Other Types of Honey Can You Use?
If you want to swap wildflower honey with another kind, here are some options along with their flavor profiles:
Clover Honey
Clover honey from clover flowers is popular for its warm, sweet taste profile. It is often a staple in kitchens. Consequently, it is readily available.
Acacia Honey
Acacia honey pairs really well with nuts, making it an excellent alternative to wildflower honey for this recipe. It has a sweet, earthy, yet tangy and nutty flavour.
Orange Blossom Honey
If you want a hint of citrusy zest to your baklava rolls, orange blossom honey can be a good choice. It has a delicate floral aroma and a sweet citrusy taste!
Best Wildflower Honey You'll Find
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